Description
These No-Bake Pumpkin Cheesecake Cups are a delightful and easy-to-make dessert, featuring a crunchy graham cracker crust layered with spiced pumpkin cheesecake filling and topped with smooth Chantilly cream. Perfect for autumn or anytime you crave a creamy, seasonal treat without using the oven.
Ingredients
Scale
Graham Cracker Crust
- 1 cup graham crackers, finely crushed (about 7 crackers)
- ½ cup light brown sugar, packed
- ¼ cup unsalted butter, melted
Pumpkin Cheesecake
- 8 ounces cream cheese, chilled
- 6 tablespoons light brown sugar, packed
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 pinch ground cloves
- 1 cup pumpkin puree, chilled, canned
Chantilly Cream
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
Instructions
- Prepare Graham Cracker Crust: In a medium-sized bowl, combine the finely crushed graham crackers with the light brown sugar. Stir in the melted butter until all crumbs are moistened thoroughly. Divide and press about 3 tablespoons of this mixture into the bottom of each of four serving glasses, creating an even layer to form the crust.
- Make Pumpkin Cheesecake Filling: Using a mixer fitted with a whisk attachment, beat the chilled cream cheese until it becomes light and fluffy. Gradually add the packed light brown sugar and continue beating until fully combined. Add the vanilla extract and all the warm spices—cinnamon, nutmeg, ginger, and cloves—and beat again until the mixture is smooth and uniform. Gently fold in the chilled pumpkin puree until fully incorporated. Cover the bowl and refrigerate the mixture while preparing the Chantilly cream.
- Whip Chantilly Cream: In a clean mixing bowl with a whisk attachment, beat the heavy whipping cream along with the granulated sugar until stiff peaks form, signifying thick and stable whipped cream.
- Assemble the Cups: Carefully fold 1 cup of the prepared Chantilly cream into the chilled pumpkin cheesecake mixture to lighten the texture. Reserve the remaining Chantilly cream for topping. Spoon or pipe the pumpkin cheesecake mixture over the prepared graham cracker crust in each glass. Next, add a layer of the reserved Chantilly cream on top of the cheesecake filling. Sprinkle 2 to 3 tablespoons of the graham cracker crumb crust over the Chantilly cream for added crunch. Optionally repeat layering if desired.
- Chill Before Serving: Place the assembled cheesecake cups in the refrigerator and chill for at least one hour to allow the flavors to meld and the dessert to set properly before serving.
Notes
- For best results, use chilled cream cheese and pumpkin puree to help achieve a smooth, creamy texture.
- If you prefer a sweeter dessert, adjust the sugar quantities to taste.
- These cups can be assembled a day ahead and stored covered in the refrigerator.
- For a nut-free crust, ensure the graham crackers do not contain nuts or substitute with another suitable cookie.
- To add extra flavor, sprinkle cinnamon or nutmeg on top before serving.
Nutrition
- Serving Size: 1 cup (1 cheesecake cup)
- Calories: 390
- Sugar: 25g
- Sodium: 220mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
